Atzara, Mandrolisai, Sardinia

15.5% ABV

Bovale Sardo (Muristellu), Cannonau and Monica

The traditional Mandrolisai varieties are generally harvested during the final ten days of September and vinified together. Fermentation takes place at controlled temperatures with approximately 18–20 days of skin maceration. The wine matures for three months in stainless steel, followed by 12–14 months in 500-litre wooden barrels and at least four months in bottle.

Intense ruby red with subtle garnet reflections. The complex bouquet combines red flowers, cherry preserve, blackberry, liquorice, woodland and delicate oak-derived spice. The palate is full and harmonious yet fresh, with savoury depth, gentle tannins and an elegant, persistent finish.

Excellent with wild-boar stew, game, roast lamb, spiced red meats, stuffed poultry and mature Sardinian pecorino cheese.

Cantina Fradiles